Begin by rinsing 1 cup of quinoa under cold water in a fine sieve and let it drain.

Combine the rinsed quinoa with 2 cups of vegetable broth in a medium pot and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté until fragrant.

Add 1 cup of sliced mushrooms and cook for 5-7 minutes until tender and golden brown.

Add 2 cups of washed fresh spinach to the skillet, stirring gently until wilted, about 2-3 minutes.

Fluff the cooked quinoa and add it to the skillet, mixing until well combined.

Season with salt and pepper to taste, stirring to ensure even distribution.

Serve warm or chilled as a salad.